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[BigDave83]

The GF likes chicken alfredo and she has some sort of jar sauce she likes. So I put half a box of penne in the instant pot, a bagged large chicken breast in the water at 140 for 4.5 hours It all came together pretty quick and she was happy. I warmed up some brisket from a BBQ place I like for myself. Tomorrow is chili with the left over sirloin tip and some sausage from Sunday morning breakfast.

[reubenray]

I cold smoked and then grilled two huge porterhouse steaks for our 46th anniversary.

[Kristin Meredith]

I cold smoked and then grilled two huge porterhouse steaks for our 46th anniversary.

Congrats 46 years is something to be proud of and celebrate

[Conumdrum]

Just made 7 lbs of pork jerky, started with 16 lbs of trimmed pork loin. 

[Darwin]

Do y'all cure the jerky, or jus dmoke and dry?  Apparently this is another item that's being hoarded and out of stock.  Time for me to learn.
Both looks greart!  Thanks. 

[Bar-B-Lew]

The first few times I made jerky I used cure.  I quit using it after that because I started to vac seal it and freeze it.  And, my brother got colon cancer and is supposed to stay away from processed meat.  I can't tell the difference in flavor between with and without cure.

[BigDave83]

I use cure in all of mine, I am not critical on having all the fat off of or out of the meat and the cure helps keep it longer, also I make from poultry breast. I also vac seal and freeze some and some just is out on he counter in a lock n lock.

[Darwin]

Thanks guys.  I'll try it both ways to see what I like.  I will vac and freese also to keep the salt levels and my BP low.

[dk117]

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[dk117]

years ago on PH I posted something along the lines of ... I don't really need to post my latest pulled pork cook 

Despite the fact that I work from home, I've got time on my hands and I'll be doing a lot of basic cooking.  This one was a winner, as most pork butts are.

DK

Normal players 8.5lb butt, on the Gator last night at 1:00 at 190.  Upped to 225 this morning around 7:00.  Took off at 11:30  IT of 205.  Injected with apple cider vinegar, pineapple juice, soy sauce the day prior.   light coating of molasses for glue, McCormicks sweet and smokey rub (my fav for pork). 

[BigDave83]

Been using the Christmas gift more than anything now. More pellet cooker action once weather is nice to use them outside.

Tonight had some Cajun Cheddar sausages from Johnsonville that I found on Saturday.

Lowered the time on the chamber sealer to 10 seconds so I didn't smash them, dropped them in the sous vide supreme at 152 for 2.5 hours unbagged and left them rest while I got the peppers and onions about done. then on lower temp side just browned them. Ate them on tortillas with some shredded cheese.

Sunday breakfast sausage egg and cheese muffins and ribeyes for dinner.

[Hank D Thoreau]

Just finished smoking a beef tenderloin. Next may be the bottom rump roast I was talking about earlier.

I have had to plan my food order since we are under "no market" lock down this week and it has been raining, sometimes pretty hard.

[Bentley]

What is the story on the egg cookers?

[cookingjnj]

Another not so original cook tonight.  My wife and family celebrate Passover (I guess that means I do as well).  I hate the way they cook the traditional brisket (pot roast style which is not a favorite of mine), so for the past 4 years since I have been a pellet convert, I cook the brisket.  On the smoker 10+ hours.  I have only cooked flats, and tonight was no exception.  Have to add in the pic of the Matzo Ball Soup tonight.  My wife made it completely from scratch, including the chicken broth.  Wow what a feast we had.  My wife also set up a ZOOM program so we could have a virtual Seder Dinner with the entire family.

Sorry do not have pics of the kugel and other sides.  Easter I am doing a boneless leg of lamb that I posted already in the Lamb Recipe section.

[Hank D Thoreau]

The only place I get briskets is Cosco because they have prime for a great price. I am not going near Cosco for awhile. This would be a good time to cook one if I had one to cook.